ingredients

• 375 gms of mixed dried fruit.
• 3/4 of a cup of brown sugar.
• 1 tsp of mixed spice.
• Grated rind of an orange.
• 1/2 a cup of water or orange juice.
• 1/4 of a cup of whisky you could use sherry instead (optional).
• 125 gms of butter.
• 2 lightly beatened eggs.
• 1 cup self raising flour.
• 1 cup plain flour.
• 1/2 tsp of soda bicarb.
• OPTIONAL: you can replace the water, liquor and sugar with a 450 gram tin of crushed pineapple.

method

1. lace the dried fruit into a saucepan with the brown sugar, mixed spice, orange rind, water, liquor and butter.
2. Bring the mixture to the boil and simmer uncovered for 5 minutes.
3. Allow the mixture to cool.
4. Mix in the eggs.
5. Stir in the sifted flour and soda bicarb.
6. Line a 16 cm round cake tin or Pyrex dish (one that fits nicely into the inner pot) with baking paper.
7. Spoon the mixture into this prepared cake tin.
8. Lay a round of baking paper on top of the cake mixture then cover the tin with a trimmed piece of foil to prevent condensation from seeping in.
9. Place a trivet or metal pastry ring in the base of the inner pot and rest the cake tin on this. (If you are using the 3 litre pot the cake tin can sit on a folded pad of foil).
10. Pour enough hot water into the inner pot so that the level comes halfway up the sides of the cake tin.
11. Bring the water to the boil.
12. Put the lid on and turn down the heat to simmer gently for 30 minutes.
13. Turn off the heat and transfer the inner pot into the insulated container for a minimum of 3 to 4 hours.

© 2012 Dave Knowles - The Thermal Cook. The copyright of this recipe belongs to Dave Knowles - The Thermal Cook and it should not be reproduced in any form without written permission from The Thermal Cook.